Winners! - Taste Canada

Media Contact: Saskia Brussaard, Crave PR [email protected] UNDER EMBARGO UNTIL 8PM ET ON NOVEMBER 14, 2016 Taste Canada Awards / Les Lauréats des Saveurs du Canada announces the 2016 Winners Canada’s world-­‐‑class culinary writers celebrated at one-­‐‑of-­‐‑a-­‐‑kind gastronomic gala in Toronto Guelph, ON, November 14, 2016¾ Taste Canada Awards / Les Lauréats des Saveurs du Canada has revealed this year’s winners of the prestigious culinary writing awards. At the Gala, Taste Canada Awards presented 22 winners with a Gold or Silver Award. This year, Taste Canada Awards, which has been honouring Canada’s world-­‐‑class culinary writers for 19 years, received 148 submissions (96 books and 52 food blogs). The Shortlist was announced in September. Taste Canada Awards also named this year’s Hall of Fame Award inductees sponsored by The Culinary Historians of Canada. Honoured were Julian Armstrong, an award-­‐‑winning food journalist and author and James Barber (posthumous), a food writer and television personality who authored twelve cookbooks. The Gala is a one-­‐‑of-­‐‑a-­‐‑kind gastronomic event with a Red Carpet and more than a dozen food stations presented by Toronto’s most celebrated chefs. CBC radio personality and former host of the top-­‐‑rated show, Fresh Air, Mary Ito, served as host of this year’s Gala at the Arcadian Court in Toronto. Taste Canada Awards: Categories • General Cookbooks / Livres de Cuisine Gé né rale • Single-­‐‑Subject Cookbooks / Livres de Cuisine Sujet Unique • Regional/Cultural Cookbooks / Livres de Cuisine Ré gionale et Culturelle • Culinary Narratives / Les Narrations Culinaires • Health and Special Diet Cookbooks/Santé et Diète Particulière (NEW CATEGORY) • Food Blog / Blogue Culinaire THE WINNERS ARE: ENGLISH LANGUAGE Culinary Narratives GOLD Mechefske, Lindy. Sir John’s Table: The Culinary Life and Times of Canada’s First Prime Minister. Goose Lane Editions, Fredericton SILVER Alford, Jeffrey. Chicken in the Mango Tree: Food and Life in a Thai-­‐‑Khmer Village. Douglas & McIntyre, Madeira Park General Cookbooks GOLD Canadian Living Test Kitchen. Canadian Living: The Ultimate Cookbook. Les Éditions de l’Homme, Montréal SILVER O’Brady, Tara. Seven Spoons: My Favorite Recipes for Any and Every Day. Appetite by Random House, Vancouver Regional/Cultural Cookbooks GOLD Musgrave, Susan. A Taste of Haida Gwaii: Food Gathering and Feasting at the Edge of the World. Whitecap Books, Vancouver SILVER Nimji, Noorbanu and Karen Anderson. A Spicy Touch: Family Favourites from Noorbanu Nimji’s Kitchen. A Spicy Touch Publishing (Canada) Inc., Calgary Single-­‐‑Subject Cookbooks GOLD Mundy, Jane. The Ocean Wise Cookbook 2: More Seafood Recipes That Are Good for the Planet. Whitecap Books, Vancouver SILVER Walsh, Victoria and Scott McCallum. A Field Guide to Canadian Cocktails. Appetite by Random House, Vancouver 2 Health and Special Diet Cookbooks GOLD Telpner, Meghan. The UnDiet Cookbook: 130 Gluten-­‐‑Free Recipes for a Healthy and Awesome Life. Appetite by Random House, Vancouver SILVER Eustace, Mary Jo. Scared Wheatless: Delicious Gluten-­‐‑Free Recipes That Won’t Make You Lose Your Mind. Whitecap Books, Vancouver Food Blog GOLD In Pursuit of More, Shira McDermott www.inpursuitofmore.com FRENCH LANGUAGE Les Narrations Culinaires GOLD Chartier, François. L’essential de Chartier. Les Éditions de Presse, Montréal SILVER Dô, Sylvie. L’Épicerie : Le plaisir de faire les bons choix. Les Éditions Caractère, Montréal Livres de Cuisine Générale GOLD Robitaille, Josée. C’est l’hiver! Les éditions de la Carotte blanche, Montréal SILVER Coup de Pouce, St-­‐‑Germain, Claudine. Cuisiner pour une semaine, un mois, un an. Les Éditions de l’Homme, Montréal Livres de Cuisine Régionale et Culturelle GOLD Loureiro, Helena. La cuisine d’Helena : 80 recettes portugaises pour ensoleiller votre table. Les Éditions de l’Homme, Montréal SILVER Di Domenico, Maria. Fine cuisine italienne des Abruzzes. Les Éditions Glénat Québec, Montréal 3 Livres de Cuisine Sujet Unique GOLD Vézina, Daniel. La cuisine réfléchie : Bien manger sans gaspiller. Les Éditions La Presse, Montréal SILVER Ricardo. Mon premier livre de recettes. Les Éditions La Presse, Montréal Santé et Diète Particulière GOLD Côté, Stéphanie et Philippe Grand. Nutrition Sportive : 21 jours de menus. Modus Vivendi, Montréal SILVER Michaud, Eliane. Naturellement sucré : 100 desserts à base de sucres naturels. Guy Saint-­‐‑Jean Éditeur, Laval Blogue Culinaire GOLD The Green Life, Sophie Bourdon www.thegreenlife.ca Taste Canada Cooks the Books Taste Canada Cooks the Books is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs. Taste Canada Cooks the Books showcases the talent of Canada’s next generation of chefs, honours the authors and brings some of this year’s outstanding submitted cookbooks to life. Cooks the Books is presented by Taste Canada Awards and by the Alberta Canola Producers, sponsored by Egg Farmers of Canada, The Royal Agricultural Winter Fair and RICARDO. The teams are paired with a culinary author and given the challenge to recreate a recipe from an author’s cookbook, along with their own signature garnish. This year, the students competed in front of food lovers, industry professionals and peers at The Royal Agricultural Winter Fair on November 12th and 13th. A mentoring author who offered guidance and motivation joined the teams on stage. A panel of notable culinary experts judged the competition. The winners were announced at the Taste Canada Awards Gala on November 14th where they were presented with prizes, a letter of recommendation and a trophy to display at their school. Winners’ names will be made available following the Gala. 4 2016 Taste Canada Awards Hall of Fame Inductees Julian Armstrong For over fifty years, Armstrong has tirelessly explored the cuisine of her adopted province, Quebec. For The Montreal Gazette and The Montreal Star she traveled into every region to record its recipes and food stories. Her two cookbooks – A Taste of Quebec (1990, updated 2001) and Made in Quebec: A Culinary Journey (2014) – explained and celebrated her province’s cuisine to Canada and the rest of the world. An award-­‐‑winning food journalist, she mentored many other food writers. Julian Armstrong is a true Quebec / Canadian food ambassador. James Barber James Barber (born 1923; died 2007) was a Vancouver engineer who started food writing in his late forties. The first of his twelve cookbooks was Ginger Tea Makes Friends in 1971, which encouraged kitchen confidence with simple techniques and fresh, easy-­‐‑to-­‐‑find British Columbian ingredients. He became best known as “The Urban Peasant,” the name of his 1991 to 2002 CBC cooking show, which demonstrated unpretentious, flavourful dishes. A witty and genial culinary writer and television personality, Barber strove to demystify recipes so that anyone could produce tasty meals from local ingredients – an approach that presaged the 100-­‐‑mile diet. Taste Canada Awards Gala – A one-­‐‑of-­‐‑a-­‐‑kind gastronomic affair, featuring: Chef Dan Craig, Delta Toronto Hotel Chef Vanessa Yeung, Aphrodite Cooks Chef Dufflet Rosenberg, Dufflet Pastries Chef Matt Basile, Fidel Gastro’s Chef Ted Reader, Ted’s BBQ Bonnie Gordon, Bonnie Gordon Culinary College Chef Graeme Little, EPIC, Fairmont Royal York Hotel Chef Tawfik Shehata, The International Centre Chef Michael Robertson, O&B Arcadian Court Chocolatier Sandra Abballe, Succulent Chocolates Cheese Table, presented by Dairy Farmers of Canada Wine and Cheese Reception presented by NC Teaching Winery, Monforte Dairy, De La Terre Bakery, and Rootham Gourmet Preserves About Taste Canada Awards/ Les Lauréats des Saveurs du Canada Celebrating Canada’s World-­‐‑class Culinary Writers Taste Canada Awards celebrates 19 years as the only organization in Canada that recognizes this nation’s abundance of outstanding culinary writers. The mission of Taste Canada Awards is to be the authoritative culinary writing award in Canada by showcasing and recognizing the best. Our vision is to promote Canadian-­‐‑authored culinary writing so it is recognized as world class. Drawn from Canadian academic, publishing, creative and institutional fields, the independent panel of judges reviews submissions across six categories. In 2015, the total units sold in Canada for books in the “Cooking” subject category amounted to 1.3 million for a total value of $38.7 million, according to BookNet Canada. Website at www.tastecanada.org -­‐‑30-­‐‑ MEDIA CONTACT: Saskia Brussaard, [email protected] 5